Marinate the chicken

• In a bowl, combine the olive oil, garlic, cumin, oregano, all purpose seasoning, thyme, smoked paprika, onion powder, garlic powder, salt, black pepper and lime juice.
• Add the chicken and rub the marinade all over, then set aside.

Air fry the chicken

• Place the chicken in the air fryer basket and cook at 190 °C, flipping halfway through.
• For extra crispy skin, finish skin-side up for the last few minutes, adding a couple of minutes more if needed while keeping an eye on it so the skin doesn't burn.

Soften the onion and garlic

• Heat the olive oil and butter in a saucepan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Toast the rice

• Add the rice and stir to coat it in the oil and aromatics.
• Toast for a minute or two until the grains look glossy.

Simmer the rice

• Pour in the broth and water, then add the lemon juice, lemon zest, oregano, dill, thyme, salt and black pepper.
• Bring to a boil, then lower the heat, cover and simmer until the liquid is absorbed and the rice is tender.
• Remove from the heat and let it rest covered.

Finish and serve

• Fluff the rice with a fork and stir through the chopped parsley.
• Serve the lemon rice with the air fried chicken.